Celebrate this Lohri and Makar Sankranti with drool worthy spread from the state of river Ganges.
When you think of Lohri and Makar Sankranti, the first thing comes in mind is Phulle (popcorns) and Til Ke Ladoo (sesame sweet), but there is more to indulge on this festival season. Being a truly diverse country, people in India celebrate various festivals and Makar Sankranti is one such festival that is celebrated under different names in various parts of India — in West people adopt it as Makar Sankranti, South as Pongal and North as Lohri. Observed on the January 14, Makar Sankranti is not complete without special food and we bring you some scrumptious, mouth-watering and drool-inducing dishes savoured earlier under Maurya and Magadh dynasty, Bihar by Chef Pallavi Nigam Sahay.
So, let’s plan this Lohri and Makar Sankranti by indulging in Bihari lunch with a bowl of dessert and enjoy some kite flying sessions with your family and loved ones. Here are some recipes you could try.
Dahi Choora Gurr
- Choora (Flaky rice or Poha) 1 cup
- Curd 1½ cup
- Grated gurr 1 tbsp.
- Wash, rinse and drain the choora.
- Add to the bowl, then add curd and Gurr, mix well. It’s ready to eat.
- Ghee 2 tbsp
- Basmati rice 2 cups
- Water 4 cups
- Ginger-garlic paste 1tbsp.
- Black peppercorns 4-5
- Cinnamon stick 1
- Brown big cardamom 2
- Cloves 2-3
- Star anise 1
- Cumin seeds 1tsp.
- Green chili, slit 2-3
- Turmeric powder 1tsp.
- Red chili powder 1tsp.
- Garam Masala Powder 1tsp.
- Small onion, chopped 2
- Green peas 200g
- Carrot, chopped 100g
- Big potato, chopped 1
- Cauliflower 100g
- Salt to taste
- Rinse the rice at least 2-3 times and soak for minimum 20 minutes.
- Heat ghee in a thick bottomed deep pan or pressure cooker and add cumin seeds, black peppercorns, cinnamon stick, big cardamom, star anise and cloves, let them crackle.
- Add ginger-garlic paste, sauté till raw smell goes away or for 2-3 minutes.
- Add chopped onions, season it with a pinch of salt, mix well. Sauté till the onions are golden brown, add green chili and sauté for 1-2 minutes.
- Add red chili powder, turmeric powder and garam masala powder, mix well.
- Add the other veggies, Sauté the veggies for 4-5 minutes then 2 tbsp of water, put the lid on and again cook for 4-5 minutes, keep stirring in between.
- Add the rice, toast it for two minutes and adjust the seasoning. Add four cups of water, cover it and let it cook on low flame for 15-20 minutes.
- Serve hot with Raita, Paapad, chutney and achaar.
- ¾ Cup rice
- 1 Cup Jaggery
- 2-3 cups of Milk
- 2 tsp of cardamom powder
- 2-3 tbsp of chopped dry fruits like – Blanched- peeled almonds, pistachios
- ½ cup of dry grated coconut roasted till golden brown
- Take ½ cup of rice, soak, wash, drain on tissue and then dry roast the rice lightly till the rice is completely dry. Cool and keep aside. Then half grind till it is of rawa consistency.
For the Chopped dry fruits
- Blanched, peeled and chopped almonds, Pistachios, roast in ghee till golden brown
For Dry Coconut
- 1 cup dry grated coconut roasted with ghee till it is golden brown
- Heat 1 cup of water and melt jiggery and strain for impurities and keep aside
- Add 1 cup water mix the prepped rice and cook till all the water is absorbed and the rice is soft.
- Add the jaggery syrup, milk and cook, stirring continuously till the mixture thickens. Add the dry fruits roasted in ghee and the cardamom powder. Mix well and cook for few more minutes.
- Add the prepped coconut and mix well. Garnish with some prepped coconut and dry fruits and serve.